Jalapeno Popper Dip
Your favourite appetizer just became your favourite new dip. Serve with Pete’s Own Cantina Style Tortilla Chips for the perfect, crunchy dipping chip. Don’t forget to share!
Serves approx. 12-18 people
550g cream cheese, softened
1 cup full fat sour cream
250 g Bothwell Jalapeño Muenster Cheese, shredded
4 jalapeño peppers, seeds removed, chopped
1 cup Saputo Very Fine Shred Asiago Cheese
1 can Casa Fiesta Diced Green Chilies
1 cup Panko breadcrumbs (optional, omit for gluten free)
4 Tbsp butter, melted
Green onion and jalapeno slices, for garnish
1 bag Pete’s Own Cantina Style Tortilla Chips, for dipping (P.S. They’re gluten free)
Preheat oven to 350’ f (note: if you wish to use the slow cooker, don’t preheat oven).
In the bowl of a mixer, or by hand, mix together the cream cheese, sour cream, cheeses, jalapeno peppers and chilies, until well blended. Spread out to desired thickness, in your favourite oven friendly potluck dish or in insert for slow cooker. In a small bowl, combine breadcrumbs and butter. Sprinkle evenly over top of dip. You can cook and keep warm in a slow cooker if desired, on low for 4 hours or place in oven for 20-30 minutes until heated through and bubbling along edges. Allow to cool slightly or turn slow cooker to ‘keep warm’, garnish. Enjoy!
Recipe created by Chef Dany Duguay
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